Preheat your fusionchef sous vide water bath to 57 °C.  Place all ingredients into a vacuum sealed pouch and seal completely removing as much air as possible.
Submerge into sous vide water bath and cook for 4 hours.
Remove from water and cool completely.  Best if refrigerated.

Tip:
Sous vide “Asian Infused” Mojito
Pour 1 ½ ounces infused rum over ice and top with club soda.  Add a few sprigs of mint, a wedge of lime and a stalk of lemon grass for garnish. Serve and enjoy!

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